Safe and clean
Dry
Baked
Misc. but important
Careful
100
a disease causing microorganism
What is pathogen
100
Small cuts, high heat, lots of movement, don't overcrowd the pan.
What is Saute
100
Baking soda needs this to activate it. The extra ingredient in Baking powder
Acid. What is Cream of Tartar
100
Out of the oven and still cooking
What is carryover cooking
100
cold from beginning till it's served or cooked
What is Chain of cold
200
the 5 types of disease causing microorganism
What is yeast, bacteria, fungus, mold, virus
200
The main difference between roasting and baking.
What is baking is mixing different ingredients into something new. Roasting cooks something basically in it's original form.
200
Comes from hard wheat and is used for breads and rolls
What is hard wheat flour
200
Bathing roasted meats in their own juices and fats during cooking
What is basting
200
When heat hits protein it...
What is coagulates
300
When bacteria from raw food is exposed to food that will not be cooked futher.
What is Cross Contamination
300
The browning of sugars in the absence of heat
What is carmelization
300
The substance that develops in doughs and batter for strength and felxibility
What is Gluten
300
Recovery time is
What is How long it takes the oil of other cooking medium to return to temperature when cold food is added
300
High sloping sides used for a quick high heat method
What is wok
400
The condition that goes along with many serious injuries and how it is treated.
What is Shock Keep the victim warm with their legs elevated
400
Coated with breading or batter. and used mostly in which method
What is dredging. - Pan Frying and deep frying
400
the yeast in our sour mix came from...
What is the air
400
Stapels
What is the part of your inventory that is always necessary no matter what is on the menu.
400
The mixture of fat and flour that is cooked together to make a thickening agent
What is Roux
500
The four main areas of injuries in the kitchen, with a main prevention point for each.
What is cuts, burns, Slips and falls, back injuries.
500
A specific mixture of vegetables used for developing flavor
What is Mirepoix
500
The internal texture of a baked product
What is Crumb
500
One of The purposes of this 4 letter dry cooking technique is revealed when you change the last letter of the techiniques
What is Sear - seal
500
List all ingredients in our sourdough bread
What is water, yeast, sour mix, flour, oil, salt.
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